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Eggs a la Shearer
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
184Calories
16 gProtein
2 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein16 g
Carbohydrates1.9 g
Fiber0 g
Sugars0.5 g
Total Fat17 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol481 mg
Sodium1345 mg
Potassium176 mg
Calcium72 mg
Iron2.3 mg
Magnesium15 mg
Phosphorus250 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate61 mcg
Choline368 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 90. The excerpt below is the record exactly as published.
Eggs a la Shearer. Boil 5 fresh eggs 3 minutes ; remove shells, without breaking the whites ; put eggs in a shallow baking dish. Make a cream sauce with 1 pint of sweet milk, 1 tablespoon of butter and 1 teaspoon of flour worked to a cream, 1 teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.